This gluten free strawberry cobbler is a simple summer dessert of sweet juicy strawberries baked into a sweet jammy filling beneath a golden almond-pecan topping that’s crisp around the edges and tender in the center. Naturally sweetened with maple syrup and made with wholesome gluten-free/grain free ingredients.
Every summer when local strawberries are in season, I can’t wait to make this gluten free strawberry cobbler. As it bakes, the berries become soft and jammy, filling the kitchen with their sweet aroma, while the almond-pecan topping turns beautifully golden and crisp. It’s a simple dessert that lets the fresh flavor of summer strawberries shine.
I make many kinds of fruit cobblers like Peach Cobbler and Blueberry Cobbler because they’re a healthy dessert, easy to make and great to serve at a party.
Why You’ll Love This Strawberry Cobbler
- Gluten-free and grain free with a crisp almond-pecan topping.
- Bursting with sweet, juicy fresh strawberries.
- Naturally sweetened, paleo and vegan.
- Easy to make with just a few simple steps.
- The topping is buttery, golden, and wonderfully crunchy.
- Perfect for summer gatherings, cookouts, and family dinners.
- Delicious served with whipped cream or ice cream.
- Leftovers make a wonderful breakfast topped with yogurt.
Ingredients and Substitutions
For the Almond Pecan Topping
- Almond flour – Creates a tender, nutty, gluten-free crumble. Use blanched almond flour for best texture.
- Pecans – Adds a buttery crunch and rich flavor. Walnuts can be substituted.
- Coconut oil or grass-fed butter – Helps it brown beautifully. Choose butter or for dairy free use coconut oil.
- Vanilla extract – Enhances the nutty flavor.
- Coconut sugar or maple sugar (optional) – Adds a touch of caramel-like sweetness to the crust, but only because I like it sweet.
For the Strawberry Filling
- Fresh strawberries – Sweet, juicy berries that become wonderfully jammy as they bake.
- Maple syrup – Naturally sweetens the filling without refined sugar. Honey or can be used but it will have a slightly different taste. Use allulose for low carb.
- Arrowroot starch – Thickens the berry juices into a jammy sauce. Cornstarch can be substituted.
How to Make Gluten Free Strawberry Cobbler
This is an easy recipe with only a few simple steps. This is how you do it:
Make the crumble topping. Mix the almond flour, chopped pecans, and coconut sugar. Stir in the melted coconut oil or butter with the vanilla until the mixture is evenly moistened and crumbly.
Prepare the strawberry filling. Toss the sliced strawberries with maple syrup and arrowroot until evenly coated.
Assemble the cobbler. Transfer the strawberries to a baking dish and spread the crumble topping evenly over the fruit.
Bake. Bake at 350° until the strawberries are bubbling around the edges and the topping is golden brown and crisp, about 45 minutes . Let cool for 30 minutes before serving.
Tips for Success
- Use ripe, sweet strawberries for the best flavor.
- Stir the arrowroot into the maple syrup until completely smooth before adding it to the berries.
- Once the filling is mixed, assemble and bake immediately so the juices don’t accumulate and sink to the bottom.
- Start baking on the bottom shelf of your oven to cook the filling without the top getting too brown. After 25 minutes move to the center shelf.
- Bake until the filling is bubbling around the edges—this ensures the arrowroot is fully cooked.
- Let the cobbler rest for 30 minutes before serving so the filling can set.
Serving Suggestions
Serve warm or at room temperature on its own or topped with:
- Coconut whipped cream
- Fresh whipped cream
- Vanilla ice cream
- Dairy-free vanilla ice cream
- A spoonful of Greek yogurt for brunch
Make Ahead & Storage
Make Ahead: You can prepare the crumble topping up to 3 days ahead and store it in the refrigerator. Slice the strawberries just before baking for the freshest flavor.
Storing Leftovers: Cover and store at room temperature for up to 2 days or refrigerate for up to 3 days.
More Gluten Free Fruit Cobblers/Crisps
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Gluten Free Strawberry Cobbler
Print Recipe
Pin RecipeThis easy to make dessert has fresh strawberries sweetened with maple syrup topped with a gluten free almond-pecan crust until juicy and golden.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dessert, Breakfast, Snack
- Method: Bake
- Cuisine: Gluten Free, Dairy Free, Vegan
Ingredients
Almond Pecan Topping
- 4 Tablespoons grass fed butter or coconut oil melted
- 1 teaspoon vanilla extract
- 3/4 cup pecans, coarsely chopped
- 1 cup blanched almond flour
- 1/4 cup coconut sugar or maple sugar (optional)
Strawberry Filling
- 8 cups fresh strawberries, sliced
- 1/3 cup organic maple syrup
- 5 Tablespoons arrowroot
Instructions
- Preheat oven to 350 degrees.
- Melt butter or coconut oil in a small pan, add vanilla and stir. Set aside.
- Slice strawberries and put into a bowl.
- Mix chopped pecans almond flour, and coconut sugar (if using) together in a medium bowl.
- Pour melted oil over the nut/flour mix and stir with a rubber spatula until all the oil is absorbed by the flour. It should be moist and crumbly. Set aside.
- Measure the maple syrup in a measuring cup, add arrowroot and stir to dissolve.
- Pour over strawberries and mix gently to combine. Don’t over mix.
- Transfer strawberries to a 2 quart pyrex baking pan.
- Immediately top with crust, spreading evenly over the strawberries and put into the oven. Don’t let it sit.
- Bake for 45-60 minutes on bottom shelf of the oven for first 30 minutes and then move to the middle shelf. Bake until filling is bubbling around the edges and the top is golden brown.
- Serve alone or with coconut whipped cream, traditional whipped cream or vegan or traditional ice cream.
- Cobbler will hold for 2 days at room temperature or 3 days in the refrigerator but you will probably eat it before then.
Equipment
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